Shelly's Recipe

BLUEBERRY LIME COFFEECAKE SURPRISE

Category: Coffee Cake

1 stick unsalted butter, softened
3/4 cup granulated sugar
Juice of 1 lime
1/2 cup almond milk
1 egg
1 teaspoon almond extract
1/3 cup plus 1 tablespoon almond filling (I use Solo)
1-3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen blueberries
1/4 cup flour
Slivered almonds
Zest of one lime
2 tablespoons sugar

Preheat oven to 350 degrees.

Mix the zest of lime and 2 tablespoons of sugar in a small bowl and rub together with your fingers to infuse the lime into the sugar. Set aside.

Place lime juice and almond milk in measuring cup and set aside. With hand mixer in medium bowl, beat butter and sugar until creamy. Add egg and almond extract and mix until egg is thoroughly incorporated. In another bowl, blend 1-3/4 cup flour, baking powder, and salt. Prep blueberries by tossing with 1/4 cup flour. Set aside.

Add flour and milk to butter mixture, starting with flour and ending with flour, mixing well after each addition. Drop in a good heaping tablespoon of almond filling and mix into batter. Fold in blueberries. Spray 9x9 glass baking dish with cooking spray. Spread 1/2 of batter mix in bottom of pan. Spread remaining almond filling over bottom layer, top with remaining batter. (The batter does not spread easily. Be patient and use the back of a large spoon.) Sprinkle top of cake with infused sugar and slivered almonds. Bake in 350 oven for 45 minutes. It will take this long (if not longer) since it is a thick cake. Let cool at least 15 minutes before serving.